Aji Panca Beef and Brussels Sprouts Stir Fry
Recipe Intro From andrealoretdemola

This is what I make when I'm in the mood for Lomo Saltado, but tomatoes aren't in season and I want to eat more green vegetables. Lomo Saltado is Chinese-Peruvian stir fry that has beef, red onions and wedges of roma tomatoes. Right before plating, french fries are tossed into the stir fry and everything is served over rice with a side of more Aji. The stir fry sauce in this recipe is very similar to one that I would use in a traditional Lomo Saltado and can be used to anchor just about any stir fry. Use any in season vegetables in place of brussels and feel free to swap the beef for chicken or tofu if that's your preference. Buen Provecho.

This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for the meal plan here to have 6 great dinner recipes and a fun weekend bonus (along with a full shopping list) delivered to your inbox every Sunday!


Prep time 10mins
Cook time 20mins
Serves or Makes: 4-6


For the Stir Fry Sauce

  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon oyster sauce
  • 1 tablespoon sesame oil
  • 2 teaspoons honey
  • 2 teaspoons aji panca
  • 1 teaspoon garlic paste
  • 1/ 4 teaspoon ground cumin
  • 3 tablespoons water or stock of choice

For the Stir Fry

  • 2 pounds beef stir-fry strips or 2 pounds skirt steak, thinly sliced
  • 2 tablespoons aji panca paste
  • 2 teaspoons sesame oil
  • 1 teaspoon red wine vinegar
  • 1/ 2 teaspoon ground cumin
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • 2 tablespoons neutral, high smoke point oil
  • 1/ 2 tablespoon garlic, minced
  • 1 onion (red or white), sliced into wedges
  • 3 cups shredded Brussels sprouts
  • Toasted sesame seeds, for garnish
  • Cooked jasmine rice, for serving


  • Step 1

    In a small bowl, whisk together the stir fry sauce ingredients and set aside. If too salty, add 1-2 extra tablespoons of water or stock.

  • Step 2

    Season the beef stir fry strips with aji panca, sesame oil, red wine vinegar, cumin, salt and pepper. Toss to evenly coat each piece, set aside.

  • Step 3

    Preheat a wok or 4 quart saute pan over medium high heat. Add oil and heat to a shimmer. Add beef strips and cook until all pieces are caramelized and cooked through, about 4-6 minutes. Remove from pan and set aside. Work in batches if necessary.

  • Step 4

    Add a small amount of cooking oil and add the onions. Cook until slightly charred and tender, about 4-6 minutes.

  • Step 5

    Add shaved Brussels sprouts, cook until lightly charred but still vibrantly green, 2-4 minutes.

  • Step 6

    Return the cooked beef to the wok with the onions and Brussel sprouts and quickly toss to incorporate. Add the prepared stir fry sauce and toss to combine. If desired use 2 tablespoons of water to deglaze the bottom of the wok before serving.

  • Step 7

    Serve immediately over white jasmine rice and garnish with sesame seeds and scallions.